Homemade

Sometimes toasting a bagel under the broiler doesn't quite do it for me; so this morning, I decided to saute a bagel in butter on a skillet and smother it with cream cheese. The slight saltiness of the butter mixed with the creamy, meltiness of the cheese is heavenly. The crunchy, sesame shell and the soft and springy inner core made for the quintessial bagel. It is breakfast perfection.

What makes it even more loverly is that I made it myself. Well, I made it with the help of my friend, Sandra, and we both agree that it is perhaps the best bagel we have ever eaten. Of course, we are a bit biased but I can't think of anything as rewarding as eating homemade bread straight from the oven. There is something so nostalgic and comforting in enjoying fresh food that I think the longer it takes to bake, the better--hopefully--it tastes to the baker. Baking bread and pastries is up there with getting massages and shopping for clothes, in my opinion. The therapeutic rewards are nearly immediate and the endorphine release is fantastic.

Yes, it took 4 hours of mixing, kneading, rising, shaping, rising, boiling, and baking before we were able to sample the fruits of our labor. But it was worth every second. We were absolutely giddy with enjoyment and accomplishment at the result. They were crispy. They were chewy. They were perfect. In fact, it turned out so well that we've decided to move onto other obscure culinary pursuits. We'll take on Baked Alaskas, norwegian cinnamon buns, and cheese danishes. Conquering a seemingly impossible endeavor like making homemade bagels has boosted our confidence. There is nothing we can't bake with a little time and determination on our side. The epicurian sky is the limit.